Print Recipe
 Lentils with Carrots and Feta Cheese
One Week Plan: Carrot Lentil Soup
Servings
Ingredients
  • 1 cup lentils rinsed and sorted
  • 1 bay leaf
  • 4 medium carrots scraped and cut into 1/4-inch slices
  • 2 scallions including green parts, thinly sliced
  • 2 ounces feta cheese crumbled
  • 4 tablespoons Silver Palate Low Fat Lemon Garlic Herb Salad Splash or other salad dressing
  • Freshly ground black pepper to taste
Servings
Ingredients
  • 1 cup lentils rinsed and sorted
  • 1 bay leaf
  • 4 medium carrots scraped and cut into 1/4-inch slices
  • 2 scallions including green parts, thinly sliced
  • 2 ounces feta cheese crumbled
  • 4 tablespoons Silver Palate Low Fat Lemon Garlic Herb Salad Splash or other salad dressing
  • Freshly ground black pepper to taste
One Week Plan: Carrot Lentil Soup
Instructions
  1. Put lentils in a deep pot. Add bay leaf and enough water to cover generously. Bring water to a boil, partially cover and reduce heat so water boils gently until lentils are just tender but not mushy, 25 to 30 minutes. Drain and transfer to a bowl. Meanwhile, steam carrots until tender, about 6 minutes. Combine with lentils, scallions, feta cheese and Silver Palate Low Fat Lemon Garlic Herb Salad Splash. Season with pepper, toss and serve.